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• Baking and Desserts

Baking and Desserts

Summer Pudding Jellies

Ingredients serves 4
Suggested Honey:HUNGARIAN ACACIA

• 15ml (1 tbsp) powdered gelatine
• 125g (4oz) redcurrants
• 175g (6oz) raspberries
• 75g (3oz) Rowse set honey
• 25g (1oz) caster sugar
• 300g (11oz) mixed summer fruits e.g. raspberries, blackberries, currants, strawberries
• 4 thin slices bread
• fresh mint and fruit, to decorate

Method

1

In a small bowl sprinkle the gelatine over 60ml (4 tbsp) water. Place the redcurrants and raspberries in a saucepan with 150ml (¼ pint) water, honey and sugar. Slowly bring to the boil. Cool for 2 minutes. Strain through a sieve, pressing the fruit with the back of a spoon to extract the juice. Reserve 30ml (2 tbsp) of juice and stir the gelatine into the remainder. Leave to cool until tepid.

2

Combine the summer fruits, chopping any large fruits first. Divide between four 200ml (7fl oz) metal moulds. Pour over jelly until almost full. Cut four rounds of bread using an 8cm (3 inch) cutter. Place in the moulds and spoon over the remaining jelly. Chill for 2-3 hours until set.

3

To serve, dip the moulds into very hot water and turn the jellies out on to serving plates. Drizzle with reserved fruit coulis and decorate with mint and fruit.